Recipe of Perfect Half-moon shaped meat turnovers - sambousek bi lahmeh

Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a special dish, Half-moon shaped meat turnovers - sambousek bi lahmeh. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Half-moon shaped meat turnovers - sambousek bi lahmeh Recipe. See great recipes for Half-moon shaped meat turnovers - sambousek bi lahmeh too! Half-moon shaped small pies that are filled with a mixture of ground meat and onions then deep fried.

You can cook Half-moon shaped meat turnovers - sambousek bi lahmeh using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Half-moon shaped meat turnovers - sambousek bi lahmeh

1. Take of - For the dough:.
2. Prepare of flour.
3. Prepare of dried yeast dissolved in 2 tablespoons of warm water.
4. It’s of warm milk.
5. You need of warm water.
6. It’s of vegetable oil.
7. Make ready of salt.
8. It’s of - For the filling:.
9. Take of ground beef.
10. Prepare of pine nuts.
11. Make ready of medium onions, grated.
12. It’s of vegetable oil.
13. Prepare of parsley, chopped.
14. Make ready of salt.
15. You need of black pepper.
16. Prepare of vegetable oil.
17. Prepare of For frying:.

Vind stockafbeeldingen in HD voor Half Moon Shaped Meat Ravioli Topped en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie.Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd.Traditionally, Sambousek is usually shaped like a half moon, however, I've seen them shaped as triangles as well and other shapes.I like to shape them into egg rolls because in my opinion, it's just easier and quicker.

Half-moon shaped meat turnovers - sambousek bi lahmeh instructions

1. To prepare the dough: mix all the ingredients together, except the water. Gradually pour in the warm water while kneading the ingredients until the dough becomes firm. If needed, add more water. Leave to rest until the filling is ready..
2. To prepare the filling: heat the vegetable oil in a pan. Add the ground beef, onions and pine nuts and season with salt and black pepper. Stir from time to time until the meat changes in color then remove from heat. Add the chopped parsley to the meat mixture, and the filling is ready..
3. On a lightly floured surface, roll the dough using a rolling pin. Cut the dough into 8 cm diameter circles using a circular pastry cutter..
4. Top each circle with 2 teaspoons of filling, fold in half to cover the stuffing and press edges together to seal. Crimp the edges with your fingers by making tight overlapping folds to give the sambousek its traditional shape..
5. In a saucepan, heat the 4 cups vegetable oil and deep fry the sambousek in batches until golden from both sides..
6. Remove and drain on a kitchen absorbent paper..
7. Serve hot or at room temperature..

Meat filling: Dice half of an onion to small cubes.Place a tablespoon of oil in a pan and crush your clove of garlic then add it to the pan.Add the diced onion to the garlic and cook the two together till the onions turn translucent Once they look cooked, add the salt, pepper and nutmeg to the onions and.

These Sambousek egg rolls will make a great appetizer for game day!Fold in half and pinch the dough together.Fold circles in half to create half-moons (semi-circles).Pinch the edges together with a fork or fingers to tightly seal.Remove with a slotted spoon and drain excess oil on paper towels.